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Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes: Irresistibly Fluffy Delights

Mint Chocolate Chip Cupcakes offer a delightful blend of rich chocolate and cool mint, creating a nostalgic treat for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ¾ cup Cocoa Powder Dutch-processed for milder taste
  • 1 teaspoon Baking Soda Essential leavening agent
  • 1 cup Boiling Water Piping hot for optimal results
  • ½ cup Butter (Melted) Margarine can be substituted
  • ½ cup Vegetable Oil Can substitute with canola or melted coconut oil
  • 1 cup White Sugar Brown sugar for a caramel note if desired
  • 1 teaspoon Vanilla Extract Pure vanilla is best
  • ¼ teaspoon Salt Balances sweetness
  • 2 large Eggs Room temperature is best
  • ½ cup Heavy Cream Whole milk is a lighter substitute
  • 1 ½ cups All-Purpose Flour Whole wheat as an option but changes texture
For the Buttercream
  • 1 cup Butter (Softened) Shortening for dairy-free version
  • 1 teaspoon Mint Extract Essential for flavor
  • 3-4 cups Powdered Sugar No substitutes recommended
  • 2 tablespoon Whole Milk Any milk substitute can work
  • ½ cup Mini Chocolate Chips Dark chocolate chips as an alternative
  • a few drops Green Food Coloring Optional for color

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat and prepare by lining a cupcake pan with liners. Preheat oven to 350°F (175°C).
  2. Combine cocoa powder and baking soda in a bowl. Pour boiling water over and stir until smooth.
  3. Mix wet ingredients: whisk melted butter, vegetable oil, sugar, vanilla, salt, and eggs until fluffy.
  4. Add the cocoa mixture and heavy cream to the wet ingredients, mixing gently.
  5. Fold in all-purpose flour gently, mixing just until combined.
  6. Fill liners ⅔ full and bake for 20-22 minutes until a toothpick comes out clean.
  7. Cool the cupcakes on a wire rack for at least 30 minutes.
  8. Beat softened butter for the buttercream until fluffy, then add mint extract and mix.
  9. Gradually add powdered sugar and milk until you achieve a smooth consistency.
  10. Fold in mini chocolate chips and green food coloring if desired.
  11. Frost the cooled cupcakes with mint buttercream and decorate with extra chocolate chips if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Optional twists include adding crushed Oreos or adjusting sweetness to taste.

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